Easy Morning Coffeecake

METHOD

Preheat oven to 350°

Grease and flour a 10-cup bundt pan.

Soften for 3-4 minutes in a mixer with paddle attachment:

• 1 cup (2 sticks) unsalted butter

Add slowly (about 2-4 T at a time, over about 8 minutes, scraping sides and bottom of bowl at least once between additions):

• 2 cups sugar

Add one at a time, mixing thoroughly between additions and scraping the bowl midway between additions:

• 4 eggs

Add:

• 2 t vanilla extract

Sift together and reserve:

• 3 cups all-purpose flour

• 1 t baking powder

• 1/2 t baking soda

• 1/2 t salt

Measure out and reserve:

• 1 cup buttermilk

Add the dry ingredients to the butter/eggs alternately with the liquid. (Scoop in about half the dry and mix on low speed until nearly incorporated, then pour in half the liquid, mixing in the same.) Repeat. Finish mixing by hand with a large spatula, carefully scraping up from the bottom of the mixing bowl and not over mixing.

Pour 1/4 of the batter into the prepared pan. Sprinkle about 2T cinnamon sugar on top (see recipe, left). Pour half the remaining batter on top and top with another 2 T cinnamon sugar. Pour the remaining batter on top, smooth to cover all the cinnamon sugar and bake about 50 minutes or until it pulls away from the sides of the pan and passes the toothpick test.

OPTIONAL: Toward the end of baking, prepare glaze (see recipe, left). When cake is done baking, let it sit for about 10 minutes in the pan. Invert it onto a plate and pierce it all over with a long skewer. Pour the hot glaze slowly over the top, allowing it to saturate the cake.

Keeps well, loosely covered at room temperature, for 3-4 days.

Cinnamon Sugar

Makes 1/4 cup

Mix well:

• 1/4 cup sugar

• 2 T cinnamon

Glaze

If you really want to go over-the-top

• 2 T butter

• 2 T heavy cream

• 2 T brown sugar

• 1/3 cup sugar

• 1/2 t vanilla extract or rum

Combine all ingredients in a small saucepan over low-medium heat. Swirl until butter is melted and sugar is dissolved. Pour over warm cake.